Classic Country Cinnamon Rolls

This recipe caught my attention when I browsing one of my bake books. Although I have baked cinnamon rolls many times before, the pictures in this book are so attractive and inviting that I couldn't resist trying out this recipe.

I should have either halved the recipe or used a bigger baking pan and greased and lined it. The rolls were all squeezed in the pan. The filling got stuck to the bottom of the pan after baking! And I was testing my new oven! Grrrrr......
Nevertheless it tasted good!


Ingredients: (I used three-quarters of this recipe adapted from Williams-Sonoma)

780g plain flour
4 teaspoons active dry yeast (about 3 and 1/5 teaspoons instant yeast)
90g granulated sugar
1 and 1/2 teaspoons salt

250ml hot milk

90g unsalted butter, cut into pieces

3 large eggs, at room temperature

Canola oil for greasing

90g raisins / cranberries soaked in hot water for 10 minutes and drained
60g pecans, chopped

1 and 1/2 tablespoons milk for glazing

Streusel filling:

Combine 220g light brown sugar, 60g plain flour, 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon in a bowl. Work 125g cold butter with finger tips into the mixture until it resembles bread crumbs. Cover and refrigerate until needed.


1. Mix all dry ingredients and yeast in a mixer.

2. Add in hot milk and beat on medium speed for a minute using a paddle.

3.  Switch to dough hook and mix in butter and eggs and knead for 8 to 10 minutes.

4. Shape dough into a ball and lightly grease with canola oil and let it proof in a deep bowl covered with cling wrap for 1 to 1 1/2 hours or until it doubles its size.

5. Turn dough on a lightly floured top and roll out into a 35 x 25-cm rectangle.

6. Spread out the streusel filling evenly and then sprinkle the raisins and nuts. Press them to the dough to adhere .

7. Roll up like a swiss roll and seal by pinching the edges. Cut the roll about 4 cm thick.

8. Arrange in a 33 x 23 cm well greased and lined pan.

9. Cover and proof for an hour or until puffy.

10. Glaze with milk and baked in preheated oven 190 deg C for 20 to 25 minutes.

What a tight squeeze and uneven tan! 

Should have used top and bottom heat instead of the fan!

 I ate these up fresh from the oven!